Al pastor
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Al pastor (Spanish; "Shepherd style"), also known as Tacos al pastor, is a dish developed in Puebla, México, likely as a result of the adoption of the Shawarma spit-grilled meat brought by Lebanese immigrants to Mexico.[1] Having derived from the Shawarma, it is also similar to the Greek gyros and the Turkish döner kebap, the latter perhaps where all ultimately have their origins.[citation needed]
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[edit] Preparation
Usually pork, it is marinated during one or two days with a blend of different spices and herbs (such as adobo), and then slowly cooked on a vertical rotisserie called a Trompo (lit: spinning top), often with a pineapple on top.[2] When ready, the meat is then thinly sliced off the spit with a large knife. It can be served with small tortillas, onions, pineapple, cilantro and lime. It is also a common ingredient in tacos, burritos, and tortas.
[edit] Popularity
Tacos al pastor, although less widely available than other styles in fusion Mexican cuisine, are one of the most popular tacos served in taquerias both in Mexico and US latino neighborhoods. In some places of Northern Mexico, such as Nuevo Leon, these are usually called Tacos de Trompo, if served on maize flour tortillas and gringas if they are served on wheat flour tortillas and cheese.
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